Although the restaurant was buzzing already in early afternoon, the high ceiling and full-length glass windows creates a spacious atmosphere for the Modern. The interior of the restaurant is fresh, crisp and like the name, very modern. Sofa seats and big indoor plants give the restaurant a revitalizing touch, which is especially important for those business people who has be slaving away in the concrete jungle of Manhattan.
The waiter arrived with a shallow bowl with a crab cake and small leaves sprinkled on top, followed by a pot of lobster bisque. As the waiter poured the creamy lobster bisque into the bowl the crab cake floats on top, there was immediately an intense aroma of seafood. The bright-coloured bisque was extremely creamy and smooth; the concentrated lobster flavour contains a hint of basil, which balances out the richness. The crab cake was still crunchy when I had my first bite, it has big chunks of fresh crab.
The fillet of roast beef was cooked to perfection, the outer skin is well cooked and the middle was entirely pink, the texture was extremely tender and the defined taste of beef is unmistakable the best I have ever had. The red wine jus and seasonal vegetables goes very well with the beef, however, the mushroom strudel seemed to be a bit bland compare to other characters on the plate.
Typically New York, you have got to finish the meal with a berry cheesecake! Except it was not the type of cheesecake you find in London with that huge brick of cream cheese that could feed a family of five for supper. It was delicate and sophisticated, cornels of vanilla ice cream with twirls of raspberry sorbet sitting of a bed of biscuit crumbs, top with fresh berries and a vanilla pod.
I thought waiters in New York would be smileier than those at the Modern, nonetheless it was a precise and flawless service throughout, undoubtedly it was one of the most satisfying meals I have ever had.
The waiter arrived with a shallow bowl with a crab cake and small leaves sprinkled on top, followed by a pot of lobster bisque. As the waiter poured the creamy lobster bisque into the bowl the crab cake floats on top, there was immediately an intense aroma of seafood. The bright-coloured bisque was extremely creamy and smooth; the concentrated lobster flavour contains a hint of basil, which balances out the richness. The crab cake was still crunchy when I had my first bite, it has big chunks of fresh crab.
The fillet of roast beef was cooked to perfection, the outer skin is well cooked and the middle was entirely pink, the texture was extremely tender and the defined taste of beef is unmistakable the best I have ever had. The red wine jus and seasonal vegetables goes very well with the beef, however, the mushroom strudel seemed to be a bit bland compare to other characters on the plate.
Typically New York, you have got to finish the meal with a berry cheesecake! Except it was not the type of cheesecake you find in London with that huge brick of cream cheese that could feed a family of five for supper. It was delicate and sophisticated, cornels of vanilla ice cream with twirls of raspberry sorbet sitting of a bed of biscuit crumbs, top with fresh berries and a vanilla pod.
I thought waiters in New York would be smileier than those at the Modern, nonetheless it was a precise and flawless service throughout, undoubtedly it was one of the most satisfying meals I have ever had.
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